Description

This traditional Italian Easter bread is a soft, lightly sweetened braided loaf adorned with colorful eggs and citrus zest. A beautiful and delicious centerpiece for spring celebrations, it’s made from a rich yeast dough that’s perfect for enjoying with coffee or tea.

Ingredients

4 cups all-purpose flour

1/2 cup granulated sugar

2 1/4 tsp active dry yeast

3/4 cup whole milk (warmed to 110°F)

1/4 cup unsalted butter, softened

3 large eggs (plus more for decoration)

1 tsp vanilla extract

1 tbsp citrus zest (lemon or orange)

1/2 tsp salt

Dyed raw eggs for decoration (optional)

Sprinkles (optional)

Instructions

Activate Yeast: Mix warm milk with a pinch of sugar and sprinkle yeast on top. Let sit for 5–10 minutes until foamy.
Prepare Dough: In a large bowl, whisk sugar, eggs, vanilla, zest, and salt. Add yeast mixture and butter. Gradually mix in flour until a soft dough forms.
Knead & First Rise: Knead dough for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise 1.5–2 hours.
Shape Bread: Divide dough into three ropes, braid them, and form a ring. Tuck dyed eggs into the braid.
Second Rise: Place on a parchment-lined baking sheet, cover, and let rise 30–45 minutes.
Bake: Brush with beaten egg, top with sprinkles, and bake at 350°F for 25–30 minutes until golden.
Cool & Serve: Cool on a rack before serving warm or at room temperature.

Prep Time: 3o minutes
Rising Time: 2.5 hours
Cook Time: 30 minutes